December 23, 2007

Almond and Chocolate Chip Biscotti

My sisters are visiting for a couple days, and tomorow we'll be traveling home together for Christmas. We've been in and out of shops all day, to show them what New York, and Brooklyn, has to offer. When we walked into SettePani to gawk at all the pretty delectable cookies and treats, Lisa considered buying a package of biscotti as a gift for our father, who unbeknownst to me, likes biscotti. But I convinced her we should make our own biscotti instead. We picked up some almonds, and since I had chocolate chips at home, we threw them in too. It was surprisingly easy to make, but I thought the chocolate chips made them over-the-top sweet. To me, biscotti should be all about the mild sweetness of almond. I might make these again for my holiday party, but I will leave out the chocolate chips. If you are feeling more adventurous, you can get ideas for other biscotti combinations here.

Almond and Chocolate Chip Biscotti

2/3 cup sugar

2 eggs

1 tsp vanilla

1 cup white flour

2/3 cup whole wheat flour

1 tsp baking powder

3/4 cup almonds, chopped into small slices and toasted

1/2 cup semisweet or dark chocolate chips

To toast almonds, place almond pieces on a baking sheet and bake at 350 degrees until lightly toasted, approximately 8-10 minutes. Let almonds cool, and leave oven on at 350.

Beat sugar and eggs until smooth, and add vanilla. In a separate bowl, combine flour and baking powder, and then fold dry mixture into wet. Add almond pieces and chocolate, and combine.

Place dough on baking sheet and form into a log approximately 4 inches wide and 12 inches long. Bake for 15-20 minutes until firm. Let cool 10 minutes, then place on a cutting board and cut at an angle into slices. Place biscotti slices cut side down back on the baking sheet. Bake 7-10 minutes, turn biscotti over, and bake an additional 7 minutes until both sides are lightly golden brown. Biscotti will be harder and crispier the next day.